If you are craving a dish that perfectly balances creamy richness with a little spicy kick, look no further than this Jalapeno Popper Chicken Soup Recipe. This cozy soup infuses the comforting flavors of a classic jalapeno popper snack into a hearty bowl brimming with tender chicken, sharp cheddar cheese, and a velvety broth that warms you from the inside out. It’s the kind of recipe that feels like a warm hug on a chilly day, guaranteed to become a staple when you want something both flavorful and satisfying without a ton of fuss.
Ingredients You’ll Need
The beauty of this Jalapeno Popper Chicken Soup Recipe lies in its straightforward ingredients, all readily available yet powerful in building layers of flavor. Each element from the crispy bacon to the creamy cheeses plays a key role in crafting a soup that is both indulgent and vibrant.
- Bacon (8 slices, chopped): Adds a smoky, crispy texture that complements the creaminess perfectly.
- Onion (1/2 sweet or white, diced): Provides a subtle sweetness to balance the spice.
- Celery (2 ribs, diced): Offers a refreshing crunch and depth.
- Green bell pepper (1/2, diced): Gives a slight earthiness and color contrast.
- Red bell pepper (1/2, diced): Adds sweetness and vibrant hues to the soup.
- Jalapeno peppers (4, seeded and chopped): Bring the signature spicy flavor, but you can adjust the amount to your heat preference.
- All-purpose flour (1/4 cup): Used as a thickening agent to create a luscious broth.
- Garlic (3 cloves, minced): Infuses a warm, aromatic depth.
- Low-sodium chicken broth (3 cups): The flavorful base of the soup.
- Half-and-half (1 cup): Creates the creamy texture that makes this soup irresistibly rich.
- Shredded cooked or rotisserie chicken breast (2 cups): Provides protein and hearty substance.
- Cream cheese (4 ounces, softened): Melts smoothly into the broth, enhancing the creamy factor.
- Sharp cheddar cheese (2 cups, shredded): Adds a tangy, cheesy punch.
How to Make Jalapeno Popper Chicken Soup Recipe
Step 1: Cook Bacon
Start by crisping up the chopped bacon in a Dutch oven over medium heat. This step builds a smoky foundation, and once the bacon is perfectly crispy, transfer it to paper towels to drain while you prepare the rest of the soup. The rendered bacon fat left in the pot will be your cooking medium for the vegetables, so don’t discard it!
Step 2: Sauté Veggies
In the bacon fat, toss in the diced onions, celery, green and red bell peppers, and jalapenos. Sauté until just tender, allowing the veggies to soften and release their natural flavors. This melds sweetness and spice, giving the soup its vibrant character.
Step 3: Add Flour and Broth
Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir it in well. Add the minced garlic, then slowly pour in the chicken broth while stirring continuously. This careful mix prevents lumps and thickens the base nicely. Once combined, stir in the half-and-half and bring the soup to a gentle boil to unify all the flavors.
Step 4: Melt in Cheeses
Next, whisk the hot broth with the softened cream cheese until silky smooth. Add this creamy mixture into the soup pot along with the shredded sharp cheddar. Stir patiently until the cheeses are fully melted and incorporated, giving your soup a luxurious, velvety texture that is simply irresistible.
Step 5: Finish and Combine Chicken and Bacon
Finally, stir in the shredded chicken and most of the reserved crispy bacon. This last addition adds heartiness and crunch to every spoonful. Ladle the soup into bowls and top with the remaining bacon and your favorite garnishes for a gorgeous presentation.
How to Serve Jalapeno Popper Chicken Soup Recipe
Garnishes
A sprinkle of freshly chopped cilantro, a dollop of sour cream, or extra shredded cheddar on top can amp up the flavor and add appealing textures. For those who like an extra kick, a few thin slices of fresh jalapeno or a drizzle of hot sauce can transform each bowl into a fiery feast.
Side Dishes
Serve this soup with warm, crusty bread or buttery garlic toast to soak up every last bit of that creamy goodness. You could also pair it with a crisp garden salad to add a refreshing contrast and keep the meal balanced.
Creative Ways to Present
For a fun twist, serve the Jalapeno Popper Chicken Soup Recipe in small bread bowls or ramekins for a charming, cozy effect. You could also top the soup with crispy fried onions or crushed tortilla chips to add a delightful crunch that echoes the popper snack inspiration.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. Storing it allows the flavors to deepen, making leftovers sometimes even more delicious than the first day.
Freezing
If you want to save some for later, this soup freezes well. Be sure to cool it completely before transferring to freezer-safe containers. It can be frozen for up to 2 months—but keep in mind that the texture of the cream cheese and half-and-half may change slightly after thawing, so give it a good stir when reheating.
Reheating
Reheat the soup gently over low to medium heat on the stove, stirring frequently to prevent scorching and help the cheese reincorporate smoothly. If it thickens too much, add a splash of chicken broth or half-and-half to reach your desired consistency.
FAQs
Can I make this Jalapeno Popper Chicken Soup Recipe less spicy?
Absolutely! Simply reduce the number of jalapenos or leave the seeds in, as they carry much of the heat. You can also remove the membranes inside the peppers before chopping to mellow out the spice without sacrificing flavor.
Can I use a different type of cheese?
While sharp cheddar provides the perfect tang, feel free to experiment with cheeses like Monterey Jack or Pepper Jack for a creamier or spicier twist. Just keep the total cheese quantity similar to maintain the soup’s rich texture.
Is it okay to use leftover chicken instead of rotisserie?
Definitely! Any cooked chicken works well in this Jalapeno Popper Chicken Soup Recipe. Using leftovers is a great way to minimize waste and add a homemade touch.
Can I make this soup vegetarian or dairy-free?
This soup relies on chicken and cheese for its signature flavor and texture, but you can adapt it by using vegetable broth, plant-based cheeses, and a meat substitute. Keep in mind the flavor profile will change, but it can still be delicious!
What’s the best way to seed jalapenos quickly?
Slice the jalapenos in half lengthwise and use a small spoon or knife tip to scrape out the seeds and membranes. Wearing gloves can prevent skin irritation, and it’s easier to control the heat level this way.
Final Thoughts
This Jalapeno Popper Chicken Soup Recipe is the kind of dish you’ll want to share with everyone you know because it’s just so cozy, creamy, and flavorful. Whether you’re warming up on a chilly evening or impressing friends with a comforting meal, this soup delivers big-time satisfaction in every spoonful. Give it a try—you might just have a new favorite on your hands.
Print
Jalapeno Popper Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Jalapeno Popper Chicken Soup combines the comforting flavors of a classic jalapeno popper with a hearty chicken soup. Packed with tender chicken, crisp vegetables, creamy cheeses, and a touch of smoky bacon, this rich and spicy soup is perfect for cooling down on chilly days or satisfying your craving for bold flavors.
Ingredients
Meat & Dairy
- 4 slices raw bacon, chopped
- 2 cups shredded cooked or rotisserie chicken breast
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half
Vegetables
- 1/2 sweet or white onion, diced
- 2 ribs celery, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 4 jalapeno peppers, seeded and chopped
- 3 cloves garlic, minced
Pantry
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
Instructions
- Cook Bacon: In a Dutch oven, cook the chopped bacon over medium heat until crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat and set aside.
- Saute Veggies: Using the bacon drippings left in the Dutch oven, sauté the diced onions, celery, green and red bell peppers, and chopped jalapenos until the vegetables are just tender and fragrant, about 4-5 minutes.
- Add Flour & Broth: Sprinkle the all-purpose flour evenly over the sautéed vegetables, stirring constantly for about one minute to cook out the raw flour taste. Add the minced garlic and stir briefly, then slowly whisk in the low-sodium chicken broth, ensuring no lumps form. Pour in the half-and-half and bring the mixture to a gentle boil, allowing it to thicken slightly.
- Melt Cheeses: In a separate bowl, whisk the hot broth mixture with the softened cream cheese until smooth and creamy. Pour this cheese mixture back into the Dutch oven and add the shredded sharp cheddar cheese, stirring until all cheeses have fully melted and combined into the soup.
- Finish Soup: Stir in the shredded chicken and most of the reserved crispy bacon, saving some bacon for garnish. Heat through until the soup is hot and flavors are well combined. Ladle the soup into bowls and top with the remaining bacon and any additional desired garnishes like extra shredded cheese or chopped jalapenos.
Notes
- For less heat, remove seeds and membranes from jalapenos before chopping.
- Use rotisserie chicken for a quick shortcut or cook and shred chicken breast yourself.
- Feel free to substitute half-and-half with whole milk or light cream depending on desired richness.
- To make it gluten-free, replace all-purpose flour with cornstarch or a gluten-free flour blend for thickening.
- Garnish options can include chopped green onions or a dollop of sour cream to balance spiciness.
